Sticky Date Pudding With Caramel Sauce + Whipped Coconut Creme
Gluten Free – Sugar Free – Veggie – Paleo
*Makes 6 *
- 1 1/2 cups of medjool dates, pitted
- 1/3 cup of hot water
- 3 eggs
- 1/2 cup honey
- 2/3 cup of ghee, melted or coconut oil if you are dairy free..
- 2 1/2 cups almond meal
- 1 1/2 tsp bicarbonate of soda
Preheat oven to 175C, line a muffin tin or ramekins with ghee or coconut oil.
Place the dates and hot water in a food processor, mix until smooth. Set aside.
Place eggs, honey and ghee or coconut oil into a electric mixer and whisk on high for a couple of minutes, until light and fluffy, you can also do this by hand..
Reduce speed to low, and add the date mixture, almond meal and bicarbonate of soda. Mix until well combined.
Then spoon mixture into individual ramekins or muffin tray.. and bake for 30 – 40 minutes.
- 1 cup of honey
- 2ooml of coconut cream
Place the honey in a saucepan and bring slowly to the boil, then add in coconut cream stirring continuously until well mixed.
The sauce will be nicely melted and gooey.
Pour over the sticky date puddings and top with Coconut Whipped Cream
Share your creations in the kitchen:
If you make this recipe, i’d love to see your creations, so please tag me on Instagram using#hookedonhighvibes or Facebook @hookedonhealth
Love Sarah xx
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